This appetizer reminds me of the 80’s!  It was a popular dish back then, - always made with cream cheese.  Thank the heavens for yogurt cheese.  For anyone not familiar with yogurt cheese, or dripped yogurt it is sometimes called, all you do is line a large sieve with a coffee filter, put on top of a bowl, pour in your yogurt, and cover with plastic wrap.  Refridgerate 24 hours or longer, all the liquid drips into the bowl, and you are left with a thick delicious yogurt cheese.  I make yogurt cheese often, for any dish that calls for cream cheese.
1 cup yogurt cheese
2 heaping Tblsp. Mayonnaise
1 green onion finely diced
1 minced garlic clove
salt and pepper to taste
gluten free seafood cocktail sauce (in Canada,  Heinz Seafood Cocktail Sauce is gluten free)
fresh cooked baby shrimp
In a bowl, mix the yogurt cheese, mayonnaise, green onion, garlic, salt and pepper.  Once mixed, spread out flat in a serving bowl.  Top with a generous amount of cocktail sauce, and smooth over the top of the yogurt cheese.
Cover with a generous amount fresh cooked shrimp, and serve with gluten free crackers.

Ina Gawne
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